Greek Style Yoghurt | Bunbury Farmers Market

Pork & Apple Curry

Ingredients:
2 tbsp olive oil
1 kg Linley Valley Diced Pork
2 onions, thinly sliced
2 garlic cloves, finely chopped
2 tsp finely grated fresh ginger
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp ground turmeric
1 cup Greek-style yoghurt
2 unpeeled granny smith apples, grated
1 ½ cups Harvey Fresh Apple juice

Method:
Preheat the oven to 170°C fan forced. Heat the olive oil in a heavy-based saucepan (with a lid) over medium-high heat and sear off the diced pork, in batches, until browned on all sides. Set aside on a plate. Reduce the heat to medium, add a little more olive oil to the same saucepan and cook the onion for 5 minutes. Add the garlic, ginger and spices and cook, stirring gently, for a further 2 minutes. Return the pork to the saucepan. Add the yoghurt, apple and 1½ cups apple juice. Stir well, then cover with the lid and cook in the oven for 2 hours. Check every now and then and add a little more water/ apple juice if the curry seems too dry. Serve the curry with steamed rice and papadums.

Serves: 4

Note:
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Moroccan Chicken Breast with Yoghurt dressing

Chicken:
2 large chicken breasts sliced to be no more than 1 cm thick
Sprinkle of Whittington’s Moroccan spice
Sprinkle of pepper
Splash of Rice Bran oil

Dressing:
1 cup Greek Style yoghurt plain
Juice of ½ lemon
1 teaspoon of Whittington’s Moroccan spice (mild)
½ teaspoon cumin
1/3 teaspoon cinnamon
2 dessertspoons honey
½ cup finely chopped flat leafed parsley
Blend all together and put aside
½ cup finely chopped pistachios for garnish

Method:
Pre-heat the oven to 220 degrees. Lay the chicken on a baking paper lined tray and toss with a splash of oil and the Moroccan spices and pepper. Bake the chicken for approx. 10 minutes or till JUST cooked. It won’t take long and you must not overcook it. Serve with the dressing and sprinkled with the pistachios and some fresh toasted Turkish bread. *For colour and variety lay the chicken on a bed of baby spinach and garnish with grape tomatoes and dates.

Serves: 2-4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Baba Ghanoush

Ingredients:
2 eggplants
¾ cup plain Greek-style yoghurt
1 tablespoons lemon juice
1 garlic clove, crushed
¼ teaspoon sea salt
2 tblspns fresh parsley, chopped
Drizzle olive oil
Turkish bread

Method:
Place the eggplants into a baking tray and cook at 180° for 60 minutes, turning halfway through. They should be wrinkled all over and very tender. Transfer to a plate and allow to cool. Alternatively, heat a barbecue plate on high then reduce heat to low. Cook eggplant, turning occasionally, for 45 minutes or until browned all over and tender. Once cooled, remove the skin and roughly chop flesh. Place eggplant flesh, yoghurt, lemon juice, garlic and salt into a bowl. Stir to combine. Drizzle with the olive oil, sprinkle with parsley and serve with Turkish bread.

Serves: 4-6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: